Cookie crazy

It’s time to meet the winners and try the recipes of the 2016 Dallas Morning News-Central Market Holiday Cookie Contest

By Valerie Jarvie | Special Contributor

Published December 7, 2016

With The Dallas Morning News-Central Market Holiday Cookie Contest, in which readers send in their best recipes for holiday cookie baking, turning 21, we’ve added a Boozy category. And it was about time; contestants have been spiking entries with liqueurs, whiskeys, wine and even beer for years. Mindful of changing diets, we also added a Special Diet category calling for recipes that are gluten-free, vegan, nut-free, egg-free, dairy-free, or any combination thereof. The new categories received a strong response in our annual call for entries, as did Bar, Easy and Decorated and the ever-popular Cookie Man.

The latter is a decorated category judged on looks alone, and the winner serves as the contest mascot for the coming year. And this year the mascot got cuter and more furry: The Cookie Man crown for 2016 goes to a cute-as-a-button llama (dubbed Fa La La Llama) by Suzy Cravens. Since the contest’s inception in 1996, home bakers have been coming through each year with an amazing array of recipes. The 2016 contest brings the total raised in entry fees to almost $30,000 for the Dallas Morning News Charities benefiting the hungry and homeless.

Protecting the water system

This year we also had an additional sponsor, the City of Dallas, represented by Helen Dulac from the Office of Environmental Quality, who came to spread the word about an important way home bakers can assist in protecting the public water system. Most experienced home cooks know better than to pour cooking fats and oils down the drain, but did you know that flour dumped in the sink wreaks havoc on pipes and the sewer system? A flour and water combination hardens in the pipes, similar to papier-mâché. Scrape unused flour and dough remnants into waste cans before washing bowls and work surfaces. Approximately 60 contestants were asked to bring cookies to the final judging at Central Market on Lovers Lane on Nov. 2. While the judges deliberated, the finalists and their guests enjoyed refreshments and exchanged recipes. The top three awards in each of five categories were Central Market gift cards of $150, $100 and $50. Cravens received a $150 gift card and a stack of cookbooks for winning Cookie Man. The artistry of the entries, judged on taste, appearance and technique — all approachable for the home cook — wowed our panel of judges: Karen Cassady and Michelle Rodarte of Central Market Dallas; Helen Dulac from the City of Dallas; Erin McKool, founder and owner of Start Restaurant; and Rebecca White, food blogger at apleasantlittlekitchen.com.

Creative entries

“I am just amazed at the creativity,” said McKool, who is known for clean fare made from scratch with carefully sourced ingredients. “Gluten-free cookies are usually difficult, but these chocolate cookies can be made quickly. I’m going to get some of these recipes and put them out at Christmastime,” she added. Fun spins on ingredients included marshmallows, poached pears, Parmesan cheese and, as noted, booze. First-time entrant Sarah Dozier, 30, of Dallas, entered a cookie variation of milk stout cupcakes she makes for friends involved in the QuakeCon video gaming conference. She had no idea of the size of the contest when she received her invitation to the finals. “I live nearby and just carried my little paper plate of cookies over here. I am shocked and amazed,” she said. Contestants also embraced the Special Diet category. “The new category had me thinking out of my comfort zone,” Randy Pruett, 61, of Dallas, said. “I entered a chewy bar and coconut cookie that is vegan, gluten-free and healthy.”

Valerie Jarvie is a Dallas freelance writer.

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Recipe

Winner

First place, bar

Muddy Missisippi Moon Pie Bars

U.S. Army Maj. Brenda Bustillos, San Antonio

Recipe

Winner

Bustillos, 36, is from a family who has become a bit of a dynasty in culinary competitions in Dallas. The Bustillos often participate in the cookie contest and State Fair competitions, and even host cook-offs among each other, all for the love of being together and creating delicious food. Originally from Joshua, Bustillos is currently stationed in San Antonio, where she is chief of education and research in the Department of Nutritional Medicine at Brooke Army Medical Center, as well as research director at the U.S. Military-Baylor Graduate Program in Nutrition.

U.S. Army Maj. Brenda Bustillos

In her work, she studies and develops programs related to military food and the nutritional needs of military families. Her first place spin on a bar cookie this year melded the graham cracker, gooey chocolate and marshmallow elements of classic Moon Pies. The marshmallows are toasted with a kitchen torch for the smoky flavor of a s’more. She tested the recipe at least six times on neighbors and co-workers for feedback, but considers her husband, Casey, her best tester by far. “He is a proud chocoholic but doesn’t like a lot of sugar,” she said. When the cookies passed muster with Casey, she was satisfied. And sure enough, she won.

Directions

Preheat oven to 325 F.

Line a 9x13-inch baking dish with aluminum foil and coat lightly with nonstick cooking spray. In a large bowl, whisk together the flour, fine graham cracker crumbs, cocoa powder, sugars and salt until blended. Using a wooden spoon, stir in the melted butter and mix until combined. (The batter may get hard like fudge at this point.)

Add the eggs and vanilla and stir until blended and no clumps remain. Fold in one cup of the chopped pecans. Pour the batter into the prepared baking dish and bake for 35-37 minutes, or until a thin knife or skewer inserted into the center comes out with very moist crumbs attached, to make a brownie-like crust. Cool.

Cover the brownie with Marshmallow Crème Filling.

Prepare the Fudge Icing and spread immediately over the brownie base. Sprinkle the top with the remaining chopped pecans and coarsely chopped graham crackers. Allow the brownies to rest for 5 minutes, then add marshmallows and toast the tops with a kitchen torch. Allow to cool completely and cut into bars. Makes 3 dozen.

Marshmallow Crème Filling: In a large bowl with mixer at medium speed, beat 6 tablespoons unsalted butter until smooth. Reduce speed to low; gradually beat in 1 cup powdered sugar. Beat in 1 (7-ounce) jar of marshmallow crème (can be found in the baking aisle) and 1 teaspoon of (preferably Mexican) vanilla extract until smooth.

Fudge Icing: Immediately before use, in a small saucepan, melt 1/2 cup unsalted butter over medium-high heat, stirring frequently. Add 1/2 cup half-and-half and 1/2 cup unsweetened cocoa powder and cook, whisking constantly, until the mixture has thickened, 1 to 2 minutes. Remove from the heat and add 1 teaspoon vanilla extract, 4 cups powdered sugar and 1/4 teaspoon salt, and beat with an electric mixer on medium speed until the frosting is smooth. The icing will begin to harden immediately once the sugar is added and it begins to cool.

Directions

Preheat the oven to 350 F. Line a 13x9-inch metal baking pan with greased parchment paper with a 2-inch overhang on the sides of the pan. (If you are using a glass baking pan, you may need to decrease the oven temperature to 325 based on how the heat circulates in your oven.)

Stir together flour, baking powder, baking soda, salt, oats, malted milk powder, sugars, M&Ms, chocolate chips, and 1/2 cup chopped malted milk balls in a large mixing bowl. In a separate bowl, blend the butter, egg and vanilla. Using a large wooden spoon or a mixer, combine the mixtures, blending to incorporate. Don’t overmix. Press the dough into the prepared pan. Bake for 20 minutes.

Remove the pan from the oven and allow the cookie to cool in the pan for 30 minutes. When the cookies have cooled, prepare the Ganache. Pour Ganache over cookies lightly with a spatula. Sprinkle evenly with remaining 1/2 cup chopped malted milk balls. Cover pan with foil and place pan in refrigerator until Ganache sets up, at least 2 hours. Using the parchment paper overhang, lift the cookie out of the pan and onto a cutting board. Slice into bars and serve. Makes 2 dozen bars.

Ganache: Place 1 1/2 cups semisweet chocolate chips in a bowl and microwave for 1 minute to soften. They won't be melted; this is OK. Don't stir; set bowl aside. Heat 1/2 cup heavy whipping cream in a glass measuring cup or bowl in microwave until it begins to show signs of just beginning to boil, approximately 1 minute. Pour cream over chocolate chips and let stand for 5 to 10 minutes. Beat mixture with a whisk until smooth and combined. If your mixture isn't smoothing out, heat in 15-second bursts in the microwave until it can be stirred smooth. Use immediately.

Directions

Preheat oven to 350 F. Pour the condensed milk into a medium saucepan; add 1 1/2 hot chocolate drink tablets. Cook over low heat, stirring regularly to keep from burning. Add milk, cornstarch, vanilla, cinnamon and cayenne pepper and increase to medium heat. Stir until the mixture begins to boil (about 5 minutes); do not overcook. Remove from heat and set aside 1/4 cup of the mixture. Allow mixture to cool, stirring occasionally. Mixture will have the consistency of pudding when cooled.

Mix flour, baking soda and salt in a large bowl. Grate the piloncillo into a separate large mixing bowl using large holes on a standard box grater. Add sugar, eggs and butter. Blend with a mixer until smooth. Slowly add the flour mixture to the liquid mixture and continue blending until thoroughly incorporated. Add the condensed milk mixture and blend until completely mixed.

Grate 1 of the Abuelita tablets and fold it into the dough. Place half of the dough (approximately 4 cups) in a greased 9x13 pan and spread in an even layer. Grate 1/4 drink tablet (half of the remaining) onto the top of the dough. Repeat the process with the other half of the dough..

Bake the two batches for 25-30 minutes until browned. Cool on cooling rack for 20 minutes. Cut each batch into 24 bars. Lightly dust both batches of bars with the powdered sugar and drizzle the1/4 cup of reserved chocolate mixture over the top of both batches. Makes 4 dozen.

First place, boozy

Deco Chocolate and Spirited Orange Bars

Rex Poland, Dallas

Recipe

Winner

If there were a congeniality award in the cookie contest, Poland would be a top contender, judging by exclaims of approval that erupted when his named was announced for first place in the new Boozy category. Poland is a frequent winner in the competitive baking circuit locally, the cookie contest included. Enchanted with, in his words, “the magic of baking,” since he was a young boy growing up on the Texas Gulf Coast, Poland saves ideas year-round. He recognizes that part of the appeal of the cookbooks he reads cover-to-cover like novels is entertaining introductions to each recipe. Mindful of that, he always includes a little essay with his cookie contest submission, something to engage the judges from the start.

Rex Poland

His entry was inspired by an orange and chocolate cheesecake recipe he found in a cookbook by Australian Pamela Clark. The cookie contest, with refreshments, prizes, exchange of recipes and cooking swapping among guests, is one of Poland’s favorite competitions because the group is so welcoming. He cites particularly, the encouragement he received from local baking legend Dorothy Lacefield, and Central Market’s hospitality is so warm. “The final judging is a party,” he said. “It’s the kick-off for the holiday season each year.”

Directions

Pulse cookies in a food processor until fine. Add butter and process to combine. Press mixture over base of pan and refrigerate 30 minutes.

Preheat oven to 325 F. Melt chocolate in a double boiler, or microwave on low power in short bursts, stirring in between to avoid scorching. Set aside to cool.

In a mixing bowl, beat eggs and sugar until smooth. In a separate bowl, beat cream cheese. Beat egg mixture into the cream cheese and divide into two.

Pour half the cream cheese mixture into a medium bowl and stir in cooled melted chocolate. In another bowl, combine the other half of the cream cheese mixture with the orange zest and Cointreau, stirring well.

Gently pour each mixture over the chilled cookie base; swirl gently with a skewer or the tip of a small offset spatula. Bake approximately 25 minutes. Turn off the oven and cool with the door ajar, to room temperature. When the baked crust and filling has cooled completely, spread the Ganache over the top. Refrigerate 3 hours or overnight. Lift from the pan using the foil lining as handles and cut into bars. Store in an airtight container.

Ganache: Melt 5 ounces coarsely chopped dark chocolate in a double boiler or microwave (as you did for the filling). In a saucepan or microwave, heat 1/4 cup heavy cream to hot temperature, being careful not to scorch, and combine with the melted chocolate. Makes 2 to 3 dozen.

Directions

In a large bowl, beat together butter and sugars until light and fluffy, 1-2 minutes. Add the eggs, molasses and beer. Beat on medium-low speed until combined. Gradually add in the dry ingredients and beat until combined. Cover and refrigerate dough for at least 30 minutes, or until dough is thoroughly chilled.

Preheat oven to 375 F. Roll the dough into small balls, about 1 inch in diameter. Fill a small bowl with the Turbinado sugar and roll each dough ball in the sugar until it is completely coated. Refrigerate the rolled balls for an additional 15 minutes to thoroughly chill before baking.

Place dough balls at least 1 inch apart on cookie sheets. Bake for 10-12 minutes, or until the cookies begin to crack on top. Remove from oven and let cool about 3 to 5 minutes on the pan before transferring to wire racks to cool completely. Makes 3 dozen cookies.

Directions

In a mixer, beat together butter, vanilla and lemon zest, mixing on medium speed for 1 minute. Gradually beat in 1 cup of sugar until well blended; the mixture should be light and fluffy. Beat in egg and yolk.

In a separate bowl, combine flour, cornstarch and cloves. Beat half the dry mixture into the butter mixture until well combined. Mix in the second half of the dry ingredients. Divide the dough into 4 pieces, wrapping each in plastic wrap and chilling for 1 hour.

Preheat oven to 350 F. Butter large cookie sheets. Roll one piece of dough to 1/8-inch thickness, keeping remaining dough in the refrigerator until ready to use. Cut star-shaped cookies with a floured 3-inch cookie cutter. Transfer cookies to a baking sheet and bake until edges start to become golden, about 10 minutes. Cool on a rack. Repeat the process with the second piece of dough.

Repeat again with last 2 pieces of dough. With these pieces, use a smaller star-shaped cookie cutter to cut a window in the cookie centers.

While cookies are baking, make the filling: Finely chop cranberries and place in a heavy saucepan. Stir in 1/4 cup sugar, raspberry liqueur and raspberry preserves, and cook over medium heat, stirring frequently, until the mixture is reduced to 1 one cup, approximately 8 minutes. Cool the mixture.

Assemble the cookies, spreading 1 teaspoon filling in the center of each solid cookie and topping with a cookie that has a shape cut from its center. Sprinkle each with a dusting of powdered sugar. Makes 36 cookies.

First place, decorated

It’s a Marshmallow World Hot Cocoa Cookies

Kendall Cravens, Coppell

Recipe

Winner

If there were a congeniality award in the cookie contest, Poland would be a top contender, judging by exclaims of approval that erupted when his named was announced for first place in the new decorated category. Poland is a frequent winner in the competitive baking circuit locally, the cookie contest included. Enchanted with, in his words, “the magic of baking,” since he was a young boy growing up on the Texas Gulf Coast, Poland saves ideas year-round. He recognizes that part of the appeal of the cookbooks he reads cover-to-cover like novels is entertaining introductions to each recipe. Mindful of that, he always includes a little essay with his cookie contest submission, something to engage the judges from the start.

Kendall Cravens

Cravens, 26, is an elementary school art teacher for kindergarten through fifth grade students at Riverchase Elementary School in the Carrollton-Farmers Branch Independent School District. She and her younger sister, Mallory, grew up watching their mom, Suzy Cravens, bake elaborate creations. But Kendall admits that with her busy school schedule this year, she doesn’t have the enough free time for projects like Cookie Man. “Decorated cookies are more my speed,” she said, with a grin.

Suzy Cravens tells us that Kendall bakes at her house, but doesn’t allow her mom to hover. “I have the tools, so she makes an appointment to bake in my kitchen. That’s it,” said Suzy, referring to the specialty cutting and piping equipment needed for serious cookie decorating. Kendall’s winning entry was made with a cocoa mug cookie cutter from Cookie Cutter Kingdom.

Kendall prepared the dough ahead and decorated the cookies with tinted icing and miniature marshmallows in just a few hours, changing the design at the very last minute. “They ended up looking like hot-tubbing marshmallows,” said Cravens, laughing. “They’re whimsical and fun.” Some day, Kendall would like to organize cooking classes for kids. “Especially now that I am teaching, I can see what children can do.”

Directions

sugar until light and fluffy. Add in eggs, vanilla and marshmallow flavoring until well blended. Blend in the flour mixture, and stir in the mallow bits. Chill the dough for 1 hour in the refrigerator. Preheat oven to 350 F. Roll out dough to desired thickness. Using cookie cutter, cut cookies and place onto parchment lined cookie sheet. Bake for 12 minutes. Remove cookies and cool before decorating as illustrated, using Marshmallowy Royal Icing. Make the marshmallows by piping stiff-consistency dough onto parchment paper and allowing to dry overnight. Draw faces with edible food color markers. Makes approximately 2 dozen, depending on size of cookie cutter.

Marshmallowy Royal Icing: In a mixer, beat together 6 tablespoons meringue powder and 1/2 cup plus 2 tablespoons (5 ounces) warm water with the whisk attachment on medium high speed until it has thickened and doubled in size, about 1 minute. Add 3/4 teaspoon cream of tartar, 1 teaspoon of butter flavoring (such as LorAnn’s Butter Emulsion), 1 teaspoon clear vanilla extract, and 1 teaspoon LorAnn’s Marshmallow flavoring or more to taste. Beat on medium low for 30 seconds. Add 16 ounces (1 pound) powdered sugar and mix on low until smooth, about 30 seconds. Add 1 teaspoon light corn syrup and mix 10 seconds. Add a dash of salt and a second 16 ounces (1 pound) of powdered sugar. Mix on medium low for 30 seconds, scrape down the sides of the bowl, and mix one minute more. If the icing is too stiff, add warm water as needed to get a workable consistency. Divide the icing and mix in Wilton color gels to color icing as needed.

*LorAnn’s Marshmallow and Butter flavorings are available online at LorAnn Oils and Amazon.com. Suggested clear vanilla brand is Wilton, available at craft and cake decorating supply stores. Kraft mallow bits are found in the baking aisle of major supermarkets. The cookie cutter was purchased online through Cookie Cutter Kingdom.

Directions

Preheat oven to 400 F. In a mixer, beat together butter and powdered sugar until light and fluffy, 1-2 minutes. Beat in egg, lemon emulsion and vanilla. In another bowl, sift together flour, baking powder and salt. Beat this mixture into the butter mixture. With a paddle attachment, blend in poppy seeds and mix until the dough forms a ball on the paddle. Roll out onto floured parchment paper and cut into desired shapes. Bake 7-8 minutes, until golden brown. Ice with Lemon Icing, and decorate as desired. Zuke created a stencil of the Dallas skyline, which she airbrushed onto the cookie with colored gel. The snow is made of white nonpareils, and the raised snowman is made with a second layer of icing that was hand-piped to add dimension to the design.

Lemon Icing: Use a whisk to mix together 3/4 cup warm water, 5 tablespoons meringue powder, and 3/4 teaspoon cream of tartar for about 30 seconds, making sure there are no lumps. In a mixer, add the water mixture to 32 ounces (2 pounds) powdered sugar and mix for one minute. Add 2 tablespoons light corn syrup, 1 teaspoon glycerine, 12 drops white gel food coloring to achieve desired effect, and 2 teaspoons oil-free lemon flavoring. Beat until the mixture forms stiff peaks, approximately 6 to 8 minutes; scrape down the edges of the bowl if needed.

*Lemon emulsion is available through loranns.com and amazon.com, as well as baking supply stores. Zuke purchases her decorating supplies at Cake Carousel, which has locations in Arlington and Richardson.

Directions

Combine the flour, baking powder, salt and spices (through allspice) in a medium bowl; whisk to blend. In a mixing bowl, combine the sugar, brown sugar and butter. Beat on medium-high speed until light and fluffy, 2-3 minutes. Blend in the egg and vanilla. With the mixer on low speed, mix in the dry ingredients, just until incorporated. Form the dough into a ball or disk and wrap tightly in plastic wrap. Chill until firm, at least 1 hour. When ready to bake, preheat the oven to 350 F. Line baking sheets with parchment paper or silicone baking mats. On a lightly floured surface, roll the dough out to about 1/4-inch thickness. Use cookie cutters to form desired shapes and transfer to the prepared baking sheets. Bake 10-12 minutes. Let cool on the baking sheet a few minutes, then transfer to a wire rack to cool completely. Decorate as desired with colored fondant, shimmering dust and piping gel.

*Colored and products to color fondant are sold in craft and cake decorating supply stores.

First place, easy

Honey Bars

Jo-Sandra Greenberg, Garland

Recipe

Winner

First time entrant Greenberg is a longtime baker, a grandmother of two, a member of Temple Emanu-El, a former teacher at Brookhaven College, and a current teacher of English at the Dallas Institute of Funeral Service. She taste-tested her winning recipe on her husband, David, and all three communities to refine Honey Bars, a cookie concept she had been pursuing for years. Greenberg grew up in Dallas and has fond memories of a spicy, glazed bar cookie served at the now-closed Ernie’s Delicatessen, which was located on Lovers Lane between Douglas and the Dallas North Tollway.

Jo-Sandra Greenberg

Ever on the lookout, she came across an old cookbook by the employees of Preston State Bank with a recipe that seemed very close. Greenberg updated it, adding her own flavor touches, and a winner was born. It’s not her custom to make cookies for Hanukkah, but she’ll be using her Honey Bars recipe to bake traditional three-corned Hamantaschen cookies for Purim, a festive Jewish holiday that takes place in the spring. Meanwhile, she’ll be teaching, volunteering, quilting and developing a cookie recipe to enter next year.

Directions

Heat oven to 350 F. Line a 12x14-inch cookie tray with parchment paper. In a large bowl, mix together sugar, vegetable oil, honey and egg. In another bowl, mix together flour, baking soda, cinnamon, allspice and salt. Add flour mixture to sugar mixture and mix well by hand. (Dough will be stiff, but oily.) With hands and a rolling pin, spread the dough evenly onto the cookie sheet, leaving a border near the edge. Bake for 10 minutes, or until golden brown. Place on cooling rack to rest 10-15 minutes before glazing. (The dough will puff during baking and fall afterward.) Prepare Lemon Glaze and spread on the dough with an offset spatula while the baked dough is still warm. Cool about 10 minutes and cut into shapes with a cookie cutter.

Directions

Preheat oven to 350 F. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. In another bowl, blend together butter, sugar, yams, egg and vanilla. Scoop the dough into walnut-sized balls, roll each ball in some Cinnamon Sugar, and place on cookie sheet about 2 inches apart. Press down each ball a little with the bottom of a flat-bottomed glass dipped in the sugar. Bake for 14 minutes. Allow to cool on pan on a wire rack for about 3 minutes. With the round end of a wooden spoon, press down and make a little well in the middle of each cookie. Then remove cookies from pan and cool completely on a wire rack. With a pastry bag, pipe a small amount of marshmallow crème into the little well in each cookie. Roll a handful of mini marshmallows in any leftover cinnamon sugar. Please one mini marshmallow on top of the crème for decoration.

Cinnamon Sugar: Combine 1/2 cup sugar and 2 teaspoons cinnamon.

*Marshmallow crème can be found in the baking aisle of most major supermarkets. No pastry bag? Snip a small hole in the corner of a Ziploc bag for a quick, disposable substitute. Makes 5 dozen.

Ingredients

Directions

Line an 8-inch-square pan with aluminum foil and grease well. In saucepan over low heat, combine butter, chocolate chips and corn syrup. Heat, stirring constantly, until chocolate is melted and the mixture is smooth. Remove from heat. In a food processor, finely chop crystallized ginger. Put ginger snaps in a large plastic bag and crush with rolling pin to make coarse crumbs. Stir cookies and ginger into chocolate and spread evenly in prepared pan. Refrigerate for 2 hours before cutting into 30 squares. Dust with powdered sugar. Makes 30 cookies.

First place, special-diet

Fruity Not Glutey Cookies

* Gluten-free *

Alison Ramsay Smith, Lewisville

Recipe

Winner

When Smith was 8, her mother was ill and Smith was sent to stay with her Italian grandmother, who was always baking to make people feel good. Since then, that’s the kind of cook Smith wanted to be. “Giving is so much more fun than receiving,” Smith said. She loves to bake for organizations, family and friends. Smith and her husband, Bill, have a son, Joshua, now 38, who was born with serious allergies. She learned “safe” food by making food by trial and scary error. “I almost killed him with macaroni and cheese. He was in the hospital for a week,” she recalled. “There were few alternative products in those days. You had to make things like gluten-free flour from scratch, mixing soy flour, tapioca and xanthan gum, and, boy, if you didn’t get the combination right, it was a mess!”

Alison Ramsay Smith

She was looking for the Sudoku puzzle one morning when she came across the contest announcement and decided to put her experience with allergy-conscious baking to good use. The first-time entrant is a first-time winner for a gluten-free cookie that’s chock-full of dried fruit. “Our Christmas tradition with extended family is drawing names and making something for them,” said Smith. We can guess what she will be making as a gift this year.

Directions

Preheat oven to 325 F. Line a large baking sheet with parchment paper. In a bowl, mix together flour, baking soda and salt, and set aside. In a mixing bowl, beat together butter and sugar at medium speed until creamy. Mix in eggs one at a time. Add vanilla, spices and mix well. Add the flour mixture to the butter mixture until all ingredients are blended. Stir in nuts and dried fruit. Spoon the dough (about 1 tablespoon for each cookie) onto the baking sheets. Bake for 10-12 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 2 minutes. Transfer to a wire rack and cool completely. Spread icing on top of cookie and top with red or green candied cherries.

Directions

Preheat oven to 350 F. Melt 1 cup of the chocolate chips in a glass bowl in microwave until smooth, using short bursts of power and stirring frequently to prevent scorching. Beat eggs whites in a large bowl until soft peaks form. Gradually beat in 1 cup of the powdered sugar. Continue beating until mixture resembles soft marshmallow cream. In a mixing bowl, whisk together 1 cup of powdered sugar, cocoa, cornstarch and salt and add to the whites. Beat in the melted chocolate until thoroughly combined. Add the remaining chocolate chips. Allow to sit for about 5 minutes. The mixture will become stiff and easier to work with if you let it rest. Place the remaining 1/2 cup of powdered sugar in bowl. Roll rounded tablespoons of the dough in the sugar and coat thickly. Place on a lightly greased cookie sheet, spacing about 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to a rack; cool. Makes 15-18.

Directions

Preheat oven to 350 F. Spray cookie sheet with a “safe” vegetable oil, such as olive oil or Regular Pam brand. In a small bowl, blend together canola oil, water and Ener-G egg replacer. Set aside. In a mixing bowl, beat together margarine and sugars until light and fluffy. Beat in vanilla and egg replacer mixture. In a medium bowl, combine baking soda, baking powder, salt and flour. Mix together, and add to margarine mixture, stirring to combine. Stir in chocolate chips. Roll dough into approximately 1-inch balls and put in a single layer on cookie sheet in freezer until completely frozen. Because the dough does not contain eggs for binding, the cookies will be flat and burn easily if they are not completely frozen before they are baked. Place frozen dough on cookie sheet lined with parchment paper. Bake 7 to 9 minutes. Makes 4 dozen cookies.

Note: Individuals should check specific brand carefully to confirm ingredients are dairy-free, egg-free and nut-free and made in facilities which do not handle such products. Ann Pask uses:

*Ener-G Egg Replacer, a powder made primarily of potato starch and tapioca flour, which does not contain eggs, available at Central Market; ** Fleischmann’s Original Unsalted Spread (green label, NOT red) available at Tom Thumb at Preston/Forest in the kosher section; and *** Enjoy Life Chocolate Chips, which does not contain milk, eggs, peanuts or tree nuts, and is available at Central Market, Whole Foods and Super Target.

This recipe can also be used to make two 12-inch cookie cakes: Place half of dough in a round cookie pan that has been sprayed with Regular Pam. Press dough into pan, leaving about a half inch of space between the edge of the dough and the edge of the pan. (Otherwise the dough tends to rise too much and hangs over the edge of the pan.) Place cookie pan in freezer until dough is completely frozen. Bake at 350 F for about 15-19 minutes. If cookie is slightly hanging over the edge of the pan, use a knife to push the cookie inside of the pan immediately after taking out of the oven. Remove cookie from pan after about 10 minutes. Cool and decorate as desired.

First place, cookie man

Fa La La Llama

Suzy Cravens, Coppell

For the sixth consecutive time, Cravens took home the Cookie Man award, this year for an adorable llama. Cravens and her husband, Gary, operate an industrial fastener distribution business, and have two daughters, Mallory, 24, and Kendall, 26. The Cravens love all things crafty, and Suzy, in particular, is on the lookout for cookie theme inspiration year-round. “I’m always looking for a subject that has a twinkle in its eye. It has to be whimsical.

Cookie Man is all about fun,” she said. When she spied a clever llama in the window of the retail shop Paper Source, she knew it would be her entry.

She tapped Cookie Cutter Kingdom to custom-make a cutter from her hand-drawn design, at a cost of under $15. As opposed to the fondant she has used in the past, Cravens stuck to royal icing to decorate Fa La La Llama in just five colors, building layers using different consistencies to achieve a three-dimensional look. Her daughter, Kendall, won first place in the decorated category. Are they competitive against each other? Not at all. Suzy’s birthday was just after the contest and “It was the best birthday ever,” Suzy said. “There could have been no better present than seeing Kendall win.”